No-Bake Candy Cane Peppermint Pie
This light, fluffy peppermint pie needs no oven: a cream cheese filling lightened with whipped cream is folded with crushed candy canes and set in a graham cracker crust. It tastes cool and minty, and the pink swirl makes it look festive. It is an easy make-ahead dessert for Christmas and winter gatherings.
Preparation Steps
Beat the cream cheese in a large bowl until completely smooth. Add the powdered sugar a little at a time and beat until fully combined.
In a separate chilled bowl, whip the cold cream until it holds soft peaks.
Fold the whipped cream into the cream cheese mixture in two additions, keeping it as airy as possible.
Fold in the peppermint extract and most of the crushed candy canes, saving about 2 tablespoons for the top. For a pink swirl, add a few drops of red food coloring and fold just two or three times.
Spread the filling into the crust and smooth the top.
Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
Just before serving, pipe or spoon whipped cream on top and scatter over the reserved candy canes and the marshmallows, if using.
Tips & Variations
- Add the candy cane topping right before serving; it starts to melt and bleed color after a few hours in the fridge.
- Use a chocolate cookie crust instead of graham cracker for a mint-chocolate version.
- Keep the pie covered in the fridge for up to 3 days.
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